This homemade chilli jam is a must-have for all who love a combination between sweet and spicy. It’s a perfect addition to complete a meat table or just a simple sandwich.
I discovered it only recently, bought a small jar from a store and fell in love with it. I’ve been searching for a recipe that might taste and look like the one I bought and this recipe is the best of all.
Now after I have tried the recipe and see how easy and quick this works will definitely make this from now and never leave my pantry without it. I will use it many other ways like preparing various wok dishes, marinades or simply on eggs for breakfast.
This time I used a combination of red, green and yellow chilies, but if you want your chilli jam to have an intense red color then use only the red ones.
As this chilli jam is quite spicy, and is served with moderation in small quantities it is preferably to use small jars as much as possible.
This chilli jam looks good, tastes good and can make a perfect homemade gift especially that holidays are approaching.
- 1.3 pounds (600 g) chilies
- 1 pound (400-450g) red pepper
- 2 pounds (1 kg) sugar
- 34 oz (1 liter – 4 cups) white wine vinegar
- 2 tbsp salt
- First thing when making the jam is to sterilize the jars and lids. Wash them thoroughly and make sure they are well dried before adding the jam inside. You can easily use the dishwasher at high temperature setting or in case you don't have one just wash the jars and dry them in the oven (275 F, 130 C) until completely dry and keep them hot until the jam is ready. It is important to keep the jars hot to prevent them from breaking when you fill them with the hot jam.
- Deseed the chillies but keep some of the seeds to make sure the jam is hot enough. Deseed and chop red peppers. !Very important: use disposable gloves, and make sure you don't touch your face as this can be very irritating.
- Put the chillies and red pepper in the bowl of a food processor and pulse a few times until you reach your desired consistency.
- Meanwhile place the vinegar and sugar in a large sauce pan and simmer for about 20-30 minutes until the sugar is dissolved and forms a sort of syrup.
- Add the salt, chillies and red peppers and simmer for another 30 to 60 minutes. Make the test with a cold plate. Let the jam cool on the plate and if it crinkles and holds it is done. If not continue cooking and repeat the test until the right consistency.
- When jam is done, carefully pour the hot jam into the warm jars and place them to a cloth covered counter. Add the lids, cover with the cloth and let them cool on the counter until the next day.
- After opening store Chilli Jam in the fridge. It will keep for months.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
What an awesome recipe!Great jam, that can be used for sandwiches, marinating and many other things! Pinning!
Are all the chiles you use are fresh?
Yes all the chilies are fresh, so you might consider using some gloves while working with them:) This sauce really worth it, It is sooo good. Let me know if you try it out.
What are the names of the chilies your using? There are so many and Id like to cut down my search as I’m having a hard time just matching what you have pictured. Thank you in advance!
I have used hot chillies, like bird's eye type. I needed hot peppers so other types that are hot not mild may work as well. If you want your jam to have a more intense red color try to make this jam with only red chillies. I didn't find at that moment and used a combination, and worked pretty fine as well, but not so intense in color.
One question.. Where do I put the salt?
Sorry.. forgot to write that in the directions.. will add it now.. just add the salt when you add the chillies and red peppers.. at step 5.
does this work with brown sugar too?
I think so.. probably will get darker in color
Hi can you use green chillies? Just picked 20 kgs +/- of mainly green with a few red and purple from my garden. Any suggestions ?
Hi, De-seeding a chilli does not make it less hot, the heat comes from the juice in the flesh of the pepper.